Low Sodium Roasted Tomatoes “sun-dried” alternative, olive oil, garlic, your choice of spices and herbs roasted until tender with intense, concentrated flavor.
Extra virgin olive oilI just use olive oil cooking spray
Instructions
Preheat the oven to 450 degrees F.
Slice tomatoes into even sizes to evenly cook.
Transfer the tomatoes to a baking sheet or baking rack on sheet with a rim. Spread the tomatoes in one single layer, flesh side down.
Roast in your heated oven for 30 to 35 minutes or until the tomatoes have dried and crisped to your desired doneness.
Remove from heat. If you are planning to serve it soon, feel free to garnish with more spices, balalmic glaze or olive oil and a small sprinkle of feta cheese or shredded Parmesan.
Notes
The main thing is to slice uniformly sized tomatoes in your roasting batch so that they dry more likely at the same rate and uniform time. Otherwise, you can use any variety of tomato and any size of tomato you like.The other thing to remember is to try to slice so the skin side is always down. For smaller tomatoes you may simply slice in half or quarters. If using a larger tomato, slice the tomato into thick slices as thin slices really tend to dry out more quickly.Make extra to store! You can easily double this recipe if you plan on using the roasted tomatoes for future recipes.How to store. If using soon, store in fridge in an air tight container for 3 to 5 days. You may also portion size them and freeze tomatoes in a small freezer bag for up to 4 months!